Baked rigatoni & meatballs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, minced | |
| 3 | cups | Mushrooms, sliced |
| 1 | Sweet green pepper, chopped | |
| 1½ | teaspoon | Dried basil |
| 1½ | teaspoon | Granulated sugar |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Salt |
| ¾ | teaspoon | Pepper |
| 28 | ounces | Canned tomatoes, chopped |
| 2 | tablespoons | Tomato paste |
| 3½ | cup | Rigatoni pasta |
| 1⅓ | cup | Mozzarella, shredded |
| ¼ | cup | Parmesan, freshly grated |
| 1 | Egg | |
| ⅓ | cup | Onion, finely chopped |
| ¼ | cup | Dry bread crumbs |
| 2 | Garlic cloves, minced | |
| 3 | tablespoons | Parmesan, freshly grated |
| 1 | teaspoon | Dried oregano |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | pounds | Lean ground turkey chicken or beef may be used |
Directions
MEATBALLS
Meatballs: In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping tablespoonfuls into balls.
In large skillet, heat oil over medium-high heat; cook meatballs, in batches if necessary, for 8-10 minutes or until browned on all sides.
Transfer to paper towel-lined plate.
Add onion, garlic, mushrooms, green pepper, basil, sugar, oregano, salt, pepper and 2 tb water to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are softened. Stir in tomatoes and tomato paste; bring to boil. Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened.
Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 minutes or until pasta is tender but firm. Drain and return to pot; add tomato sauce, stirring to coat rigatoni.
Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole.
Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top.
Bake in 400F 200C oven for about 20 minutes or until cheese is melted and top is golden.
Per serving: about 780 calories, 49 g protein, 34 g fat, 70 g carbohydrate very high source fibre, excellent source calcium and iron.
Source: Canadian Living magazine [Jan 96] cover article [-=PAM=-] j PA_Meadows@...